Soufflé—Iced. No. 1, with Fruits in Maraschino. (Devonshire Place.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

The yolks of 10 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 lb. of fine sugar ↝ Sugar, NFS [Sugars and honey]
The whites of the 10 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 pt. of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
preserved fruits previously soaked in maraschino ↝ Jams, preserves, marmalades, sweetened with fruit juice [Sweets]
pounded ratifia

Instructions (10)

Beat the yolks of 10 eggs and 1/2 lb. of fine sugar well for 1/4 of an hour.
Beat the whites of the 10 eggs well to a stiff froth.
Beat 1 pt. of cream stiff.
Mix the whole together lightly, but do not beat any more.
Have ready a soufflé dish with a paper round it, oiled.
Pour in the mixture and freeze.
When quite frozen, take out a small piece from the centre with a spoon.
Fill it quickly with preserved fruits previously soaked in maraschino.
Replace a bit of the ice soufflé to cover the hole.
Sprinkle pounded ratifia over the top, and serve.

Original Text

Soufflé—Iced. No. 1, with Fruits in Maraschino. (Devonshire Place.)
The yolks of 10 eggs and ½ lb. of fine sugar, well beaten for ¼ of an hour.
The whites of the 10 eggs well beaten to a stiff froth.
1 pt. of cream beaten stiff.
These ought to be done at the same time (but separately), as otherwise one fails while another is being beaten. Mix the whole together lightly, but do not beat any more, and have ready a soufflé dish with a paper round it, oiled. Pour in the mixture and freeze, and, when quite frozen, take out a small piece from the centre with a spoon; fill it quickly with preserved fruits previously soaked in maraschino; replace a bit of the ice soufflé to cover the hole; sprinkle pounded ratifia over the top, and serve.

Notes

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